Charles h



dnited genden @sind @titille CHARLES n.. COLLINS-AND W. B. MCCLURE, VIRGINIA.

vor A' ALEXANDRIA,-

Lette/rs Patent No. 94,475, dated September 7,' 1869.

The Schedule referred to in these Letters Patent and making part of the same.

To all whom 'it may conce/rn Be it known that we,rGHARLEs H. COLLINS and B. MCOLURE, both of Alexandria, in the county of Alexandria, and State of Virginia, have invented.

a new and useful Improvementin Lifting-Kettles; and we do herebyv declare that the following is a full and exact description of the same, reference being had to the accompanying drawings, and to the letters of reference marked thereon.

This invention consists of an improved dipping-kettle, provided with a valve, operated by a-lever, which i`s used, in connection with the ordinary boiling-kettle, in the manufacture of sugar. The details of construction and manner of operation will be fully described hereinafter.

Figure 1 represents a sectional elevition of a portion of our invention. v

Figures 2 and 3 represent views of parts detached.

-To enable others skilled inthe art to make and use our invention, we will now proceed to describe its construction and operation.

A A represent a series of kettles, suoli as are used vin the manufacture of sugar, beneath which is located C represents a deriick, of any suitable construction, which is arranged to swing over they kettle A', which is 'the smallest of the series.

.D represents the lifting-kettle, which is attached by means of' bands, asshown, to the derrickhook c. This kettle, in size, is enough smaller than the kettle A to fit snugly into it, and is provided, at the centrer of its bottom, with the orifice d, as shown.

d1 represents a valve, attached to the rod all.

E represents a cross-bar, provided with an orifice, e,- throug'h which passes the rod d2.

This bar also furnishes abase for the fulcrum f of the lever F, which latter is attached to the rod d2, as shown in lig. l.

The operation of our invention is as follows:

When the contents of the kettle A are thoroughly cooked', and ready for removal, the dipping-kettle D is lowered into it with its valve open. As the latter sinks linto the former, the liquid is necessarily forced to pass into it through the opening in its bottom.

When lilled, the valve is closed, but before removing it, several pailfuls of juice are thrown around it from the adjoining kettle, which, running into the kettle A as the kettle D is removed, washes the latter clean, and also prevents the fonner from becoming red hot, thus burning the residuum.`

When the kettle is suciently eleyated to cle-ar the brick-work, the derrick is swung round until the proper point is reached, when the valve is opened and theA contents of the kettle discharged.

This operation is repeated as often as is necessary.A

The advantages obtained by the muse of our kettle will be obvious when the ordinary method of dipping is fully understood.

A bucketis attached to the end of a long pole, h'aving an enlarged or weighted end, to balance the bucket when full. 4With these buckets the contents of the kettles are transferred from and to each other,- the.

edge of the brick-work forming a fulcrum, upon which the poles of the buckets are swung. i

Six kettles are ordinarily employed. The juice, as fast as received, is put into the larger of the series, and as it arrives at acertain stage, is transferred to the others, until it finally reaches the last.

The {ive-larger kettles are never empty, the lliquid being replaced as fast as it is'taken out. these also are none of them directly over the lire; there is, therefore, no danger of their becoming over heated. The. last of the series, however, is immediately over the lire, and from this the contents are all removed at one time. 1t is, therefore, impossible, when the buckets are used, to prevent the residuum left bythe buckets from becoming burned, by which meansthe next kettle of syrup is reddened, and the whole batch of sugar deteriorated.

It often happens that the kettle becomes red hot when the juice.I is rcmoved,`and consequently, it is extremely liable to crack when the new liquid is poured in. Furthermore, if the dippers commence to work when the entire contents are properly cooked, the last bucketfuls are necessarily cooked too much, so that it` is impossible to obtain good results by this system.

By the use oi' our kettle all these'difculties are ob- The juice is all removed at once when prop- The boiling kettle is never left without viated. erly cooked.

liquid in it, and cannot, therefore, get red hot; conse.

quently, also, the slight residuum left is never burned.

,A much better quality of sugar can be obtained with much less trouble. .Y

Having thus fully described our invention,

What we claim as new, and desire to secure by Letters Patent, is-

A dipping-kettle, provided with a valve, operated bya lever, when used in connection. with a boilingkettle, substantially as and for the purpose described."

This specification signed and witnessed, ,this3d day of August, 1869.

OHAS. H. COLLINS. W. B. ,MCGLURE Witnesses:

E. A.` CLARnsoN, S.'J..NoYns.

Moreover, 

